<\/span><\/h3>\nFor 2 people<\/h4>\n
⏱ Preparation time:<\/strong> 10 min
\n⏱ Cooking time:<\/strong> 30 min<\/p>\n\n- 225 g shredded chicken (from the broth carcasses)<\/li>\n
- 200 g grated or crushed tomato<\/li>\n
- 1\/2 medium onion, julienned<\/li>\n
- 60 ml homemade chicken broth<\/li>\n
- 1\/2 cayenne or chili pepper (optional)<\/li>\n
- Generous extra virgin olive oil<\/li>\n
- Salt and freshly ground black pepper<\/li>\n
- Fresh chopped parsley<\/li>\n<\/ul>\n
Remember:<\/strong> At the end of the article, you will find the complete recipe card with detailed cooking and preparation times.<\/p>\n![\"Chicken](\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2026\/10\/Picchiapo-de-pollo-receta-romana-facil-de-aprovechamiento-1.jpg\" "\\"Chicken")
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\n<\/span>How to prepare chicken picchiap\u00f2<\/strong><\/span><\/h3>\nRescue the meat from the carcasses<\/strong><\/h4>\nFirst, we clean the carcasses with our hands and with plenty of patience. This way, we carefully remove the excess skin. Then, we feel the bones to separate all the clean meat. It seems like a humble and laborious task. However, from eight carcasses, you get more than two hundred grams of lean meat. Consequently, we obtain a fantastic base for cooking.<\/p>\n
Prepare the soffritto with onion and broth<\/strong><\/h4>\nStart by heating a good splash of extra virgin olive oil in a pan. Next, add the julienned onion, the cayenne, and plenty of salt. We want to poach the vegetables slowly and without rushing. For this reason, we add a few spoonfuls of chicken broth while we cook over low heat. In this way, the liquid evaporates slowly. As a result, the onion remains very tender, mellow, and translucent.<\/p>\n
Reduce the tomato to concentrate flavors<\/strong><\/h4>\nThen, incorporate the crushed tomato into the pan along with another pinch of salt. Stir well and let it cook over low heat for twenty minutes. It is essential to have patience in this step. In fact, the water must evaporate completely. This is how we get the sauce to be thick, shiny, and tasty.<\/p>\n
Integrate the shredded chicken<\/strong><\/h4>\nWhen the sauce is ready, add the shredded chicken meat. Mix everything very gently. Also, cook over low heat for only eight to ten minutes. This way, the meat fibers absorb all the aromas of the soffritto. If you notice the mixture is dry, add a couple of extra spoonfuls of hot broth.<\/p>\n
<\/span>Serve and enjoy<\/strong><\/span><\/h3>\nTurn off the heat and sprinkle fresh chopped parsley on top. For those who love spicy food, we also add freshly ground black pepper. Finally, finish with a generous drizzle of raw extra virgin olive oil.<\/p>\n
You can serve this stew in a deep plate with potatoes or white rice. Likewise, in Rome, it is very typical to eat it in a sandwich. To do this, open a rustic, toasted bread. Then, dress both sides of the bread with extra virgin olive oil and black pepper. Finally, fill the bread with the hot meat and enjoy.<\/p>\n
\n<\/span>Tricks and tips for a perfect result<\/strong><\/span><\/h3>\nCompensate for the lack of salt in the broth<\/strong><\/h4>\nHomemade chicken stocks are usually cooked without salt. Therefore, the cooked meat remains very bland and loses fat in the water. Because of this, the soffritto must be generous with extra virgin olive oil. Also, it is advisable to add enough salt to return all the flavor to the chicken.<\/p>\n
Patience with the poached onion<\/strong><\/h4>\nThe trick of watering the onion with broth prevents the vegetables from burning. In this way, the pieces do not toast ahead of time. Likewise, the onion melts slowly into the tomato sauce. As a consequence, it provides a mild sweetness that balances the acidity.<\/p>\n
Just the right time in the pan<\/strong><\/h4>\nRemember that the chicken meat is already cooked. Therefore, you should not prolong the final cooking for more than ten minutes. If you cook it for too long, the meat will be dry and tough. Instead, with just a few minutes, it will remain tender and juicy.<\/p>\n
The secret of the Roman sandwich<\/strong><\/h4>\nIf you decide to eat the stew in a sandwich, don’t skip dressing the bread. First, spread a drizzle of olive oil on the crumb. Then add freshly ground black pepper on both sides. This way, the bread absorbs the hot juices of the meat better.<\/p>\n
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<\/span>Frequently Asked Questions<\/span><\/h3>\n<\/p>\n
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What does picchiap\u00f2 mean and what is its origin?<\/h4>\n
Picchiap\u00f2 is a historic dish of popular Roman cuisine. It was born to recycle the boiled beef from the festive broth. Therefore, it is saut\u00e9ed in a dense sauce of onion and tomato with chili pepper.<\/p>\n<\/div>\n
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Can it be prepared with other meat leftovers?<\/h4>\n
Yes, this recipe works wonderfully with any cooked meat. For example, you can use leftover chicken, hen, beef, or pork from the stew.<\/p>\n<\/div>\n
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Is it essential for it to be spicy?<\/h4>\n
The spicy touch of the cayenne provides the traditional character of the dish. However, you can omit the chili pepper if you are cooking for children.<\/p>\n<\/div>\n
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How to store leftover chicken picchiap\u00f2?<\/h4>\n
Keep it in an airtight container in the fridge for two or three days. Also, when heating it in the pan, you can add a little broth to restore its juiciness.<\/p>\n<\/div>\n
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Does this preparation work as a pasta sauce?<\/h4>\n
This preparation works great with short pasta like rigatoni or penne. In fact, the shredded meat and thick tomato adhere to the pasta wonderfully.<\/p>\n<\/div>\n<\/div>\n
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